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Sautéed Broccoli and Bok Choy
Sautéed Broccoli and Bok Choy
Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.
Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
Press ginger in a sieve over skillet to release juices. Stir in soy sauce.
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Escarole Salad with Walnuts and Parmesan
Escarole Salad with Walnuts and Parmesan
Heat oven to 375° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
In a large bowl, combine the escarole, onion, Parmesan, and toasted walnuts.
In a small bowl, whisk together the vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad.
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Cilantro Lime Shrimp
Cilantro Lime Shrimp
1 Heat oil until shimmering hot: Place a large sauté pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil. Use a high smoke point oil since you will be cooking the shrimp on very high heat. Let the oil heat until it’s shimmering. If it starts to smoke, remove the pan from the heat for a moment.
2 Add the chiles to the pan and toss to coat with oil. Cook 30 seconds.
3 Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.
4 Turn off the heat and mix in the cilantro, then the lime juice.
Serve hot or at room temperature. Serve alone, over rice, or in a folded heated flour or corn tortilla.
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